It’s Watermelon Time
By Maureen R. Sinclair
Nothing is as inviting and cool on a hot, humid summer day than the taste of watermelon. I love the way it looks, bright and red, with dark seeds dotted along the top. Of course most of the watermelons that I see on the fruit stand are a newer variety that have no seeds (or very few). Regardless, without or without seeds, watermelon rules in the summer. I never met someone who doesn't like watermelon and children absolutely love it.
One of the challenges of buying a watermelon is finding the ripest, sweetest, and juiciest on the stand. My father taught me that the best watermelon would make a hollow sound when it is thumped (i.e., hit with your fist) and that is actually the rule most people use when choosing a watermelon and it is a good indicator of the fruit’s ripeness. In addition, pick the melon up. It should feel heavy for its size, indicating that it’s juicy and fresh.
However, there are additional things to look for when buying a watermelon that will absolutely assure you of a winner. The following tips were given to me by a farmer at a farmers’ market in Lancaster, Pennsylvania many years ago and thanks to his advice, I have a reputation as a watermelon expert among my family and friends.
1. In addition to thumping the watermelon and finding it's hollow sound to your liking, take a look at its color. A ripe watermelon will have little contrast between the green strips on its surface.
2. Now take a look at the bottom of the watermelon (the opposite side of its stem). A good ripe melon will have a cream- or yellow-colored bottom while an inferior melon’s bottom will be white.
3. If your candidate passes the 2 tests above, press on it a little. A ripe melon will give a little, but I warm you, fruit dealers don’t like this method, since, let’s face it, what produce seller want you pinching and/or pressing on their fruits and veggies?
Now, after you take your watermelon home, put it in the refrigerator to get cold, cut it open, and give it the final test: TASTE IT! If you followed the directions above, you will be rewarded with the sweetest taste of summer. An additional reward of the watermelon is that it makes the easiest snack or dessert of the whole summer season. It needs no other preparation than to be cut into slices and served. It also goes with anything else that is served.
For safety’s sake, I will remind you that you should wash all fruits and vegetables before you cut into them and/or eat them; this includes watermelon, which should be washed gently in the sink with cool water and dried with paper towels before cutting. A word about storing a watermelon before eating: you should store uncut watermelon at room temperature for longest life. A melon will stay fresh-tasting and sweet for up to 2 weeks if you can keep it at about 60° degrees F, however, if hot weather, use it within one week of purchase.
For your information, a 20 lb. watermelon, cut into 3/4 inch slices, will yield about 90 slices. For that reason, unless your have a large family of melon lovers or you're planning a party, you may want to purchase a melon that has been cut in half or even quarters. In that case, your best buying guide would be to look for a melon that is bright red and juicy looking and, in addition, smells good (and we all know that smell). Leftover melon should be stored in an airtight container or covered loosely with plastic wrap and eaten within two days.
Finally, did you know that watermelons are 92% water, fat free, and a 2 cup portion has only 90 calories? It’s also an excellent source of vitamins C and A.
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